When it comes to desserts, I don’t have a big sweet tooth. However, one of the things I do love is bread pudding. What’s also really nice about it, is that it doesn’t need to be made only as a sweet dish. A savory bread pudding is also a terrific idea as in this version with Butternut Squash, Leeks and Prosciutto!
Super simple and easily adaptable for other ingredients, this bread pudding goes wonderfully with rich meat dishes. It adds the perfect balance to braised short ribs, roasted brisket or any of a number of other main entrees that you might make. You can also swap out any of the ingredients for other more favored items or things you have on hand. It’s basically a plain canvas for your creativity!
Butternut Squash Bread Pudding with Leeks & Prosciutto
Serves 8
- 2 lb butternut squash—peeled, seeded and cut into 1/2-inch dice
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons finely chopped thyme leaves
- Kosher salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 2 leeks—white and light green parts only, halved lengthwise and thinly sliced crosswise
- 6 large eggs
- 2 cups half-and-half
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 8 ounces baguette, crusts removed and bread cut into 1/2-inch dice
- 4 ounces thinly-sliced prosciutto, cut into thin strips
- Preheat the oven to 400°.
- Butter a medium sized baking dish. In a large bowl, toss the butternut squash with 1 tablespoon of the olive oil and the thyme. Season generously with salt and pepper. Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, until tender, tossing once halfway through. Let cool.
- Meanwhile, in a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the leeks and season generously with salt and pepper. Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly.
- In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the bread and let stand for 10 minutes. Fold in the squash and the prosciutto. Transfer the mixture to the prepared baking dish and bake for about 1 hour, until lightly golden on top. Let stand for 15 minutes before serving.
- Most of the ingredients are somewhat bland, so make sure to be generous with the salt & pepper.
- This is best served with a rich meat such as a roasted chicken or beef roast.
(click here) for printable recipe